Red pesto with sun-dried tomatoes and parmesan

Preparazione

• 1

  Make your own homemade pesto rosso, prepared with sun‑dried tomatoes, pine nuts, basil, and finely grated Galbani Parmigiano Reggiano D.O.P.

  This authentic Italian recipe is perfect for mixing into pasta, risotto, or lasagne—or simply spreading onto bread for a delicious appetizer!

• 2

  Start by dry‑toasting the pine nuts in a pan. Stir them regularly and remove from heat as soon as they begin to brown.

  Transfer them to a blender bowl. Add the roughly chopped sun‑dried tomatoes and the garlic cloves, peeled and halved

• If you are using your own homemade sun‑dried tomatoes, add a pinch of salt to balance the natural sweetness.

  Otherwise, no extra salt is needed

• 3

  Blend briefly, then add the basil leaves, the finely grated Galbani Parmigiano Reggiano D.O.P., and a drizzle of olive oil.

  Blend again until you achieve a creamy but not runny consistency.

  Add a couple of turns of freshly ground pepper, mix, and serve

• To store your pesto rosso, pour it into clean jars, wipe the edges carefully with a clean cloth, and cover the surface with about 1 cm of olive oil.

  This ensures optimal preservation in the refrigerator for 3 to 4 weeks